Výběrová káva Dia de Los Muertos 250g
Costa Rica – Café Directo Red Catuaí Anaerobic Natural is an exceptional coffee with notes of caramel and berry fruit, processed using the unique Anaerobic Natural method. It comes from the Tarrazú region and showcases why Costa Rica is considered a true coffee powerhouse.
We’ve included this specialty in our limited Día de los Muertos edition, inspired by vibrant design and the celebration of life. Every cup is a small ritual – sweet, lively, and unforgettable, just like the holiday that inspired it.
| Category: | Freshly roasted coffee |
|---|---|
| Package Size: | 250g |
| Acidity: | Medium |
| Coffee Type: | Arabica |
| Flavor Profile: | Chocolatey, Caramel, Fruity |
| ? Country of Origin: | Central America |
| Cupping score: | 87 and up |
| Variety: | Batian, Ruiru 11, SL28, SL34 |
| Altitude: | 1 600 m |
| Harvest Period: | May – July |
| Processing Method: | Washed |
| Drying Method: | Terraces |
| Roast Level: | Medium |
Flavour profile
Costa Rica Red Catuai Anaerobic Natural is a coffee with a distinct sweetness and lively fruitiness. In the first sip, a caramel sweetness intertwined with notes of wild berries - raspberries and blueberries. It has a full, velvety body and a subtle chocolate aftertaste. Thanks to anaerobic fermentation, the flavour develops in layers and in the cup it is unexpectedly intense and elegant at the same time.
The story of this coffee
In the Tarrazú area is the Finca Casa de Piedra farm, run by the Arias family. The name of the farm - Casa de Piedra (Stone House) - comes from the cave formations by the local river where the first settlers once lived. The family started the Café Directo brand in 2013, and the very first harvest, processed in a natural way, brought them 50% more profit than the regular market. This success motivated them to expand and today their micromill can process up to 2,000 quintals of coffee per year.
Today, this coffee is sought after for its sweet, caramel profile complemented by hints of wild berries - the result of the innovative approach and passionate work of the farming family.
Growing and harvesting
The farm is situated at an altitude of 1 400-1 500 m above sea level and specialises in the Red Catuaí variety. The ripe cherries are carefully harvested by hand and then sorted by water flotation and sugar content measurement. This is followed by a 6-day anaerobic fermentation, which gives the coffee its distinctive sweetness and complexity.
After fermentation, the coffee is dried on raised beds for approximately 30 days. During this process, the cherries are turned over regularly to ensure a balanced and stable result. The result is a cup that combines traditional care with modern methods and shows why Costa Rica is one of the leaders in the world of fine coffee.
Exceptional coffee with an exceptional score
Cupping score is a coffee quality score used to assess the flavour characteristics of coffee. To qualify as an exceptional coffee, a coffee must achieve a cupping score above 80 points.
In contrast, the commodity coffees you buy in supermarkets have a cupping score below 80 and are intended for mass production where quality is not the main criterion. These coffees focus more on productivity and price. The cupping score is a great tool to quickly get a feel for the quality of the coffee and its potential in flavour.
Suitable preparation
This coffee is at its best when filtered - V60, Chemex or Kalita will bring out its purity, fruity notes and caramel sweetness beautifully.
In espresso, it delights with an intensely sweet, full body and in cappuccino it takes on an almost dessert-like character.
If you like to experiment, Aeropress is a versatile choice that brings out the fruitiness and gives the cup a denser texture.
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